Pumpkin Pecan Pie Recipe

3.5 5 6
Pumpkin Pecan Pie Recipe
Pumpkin Pecan Pie Recipe photo by Taste of Home
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Pumpkin Pecan Pie Recipe

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3.5 5 6
Publisher Photo
I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 2 large eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin
  • 2/3 cup milk
  • 1 unbaked deep-dish pastry shell (9 inches)
  • PECAN TOPPING:
  • 2 large eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves

Directions

In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Pumpkin Pecan Pie in Country Woman May/June 1994, p33

Nutritional Facts

1 piece: 430 calories, 23g fat (4g saturated fat), 109mg cholesterol, 381mg sodium, 53g carbohydrate (30g sugars, 2g fiber), 7g protein.

  • 2 large eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin
  • 2/3 cup milk
  • 1 unbaked deep-dish pastry shell (9 inches)
  • PECAN TOPPING:
  • 2 large eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves
  1. In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
  2. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
  3. For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
  4. Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Pumpkin Pecan Pie in Country Woman May/June 1994, p33

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Reviews forPumpkin Pecan Pie

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MY REVIEW
ljohnson1963 User ID: 2889394 8683
Reviewed Nov. 3, 2012

"I was afraid to use the molasses after reading the reviews. So, I used two tablespoons of real maple syrup instead. This pie was delicious, my whole family loved it."

MY REVIEW
teresabenoit User ID: 5561282 10383
Reviewed Nov. 26, 2011

"My Thanksgiving dinner was perfect and then I brought this pie out for "The dessert" Ugh everyone thought it was spoiled!!! We couldn't figure out what it was and then just payed close attention to the filling and realized it was the molasses, it completely took over the entire taste of the pie and molasses did not go to well with pumpkin- this is the first time this has ever happened to me! Never again will I use a new recipe for a holiday or dinner with guests."

MY REVIEW
tinaelsey User ID: 2368247 11276
Reviewed Nov. 12, 2011

"You can definately taste the molasses. If you like molasses, you'll like this pie. It was just a bit too strong for my husband and I. I might try it excluding the molasses."

MY REVIEW
caitlin28 User ID: 1278677 24362
Reviewed Nov. 11, 2011

"For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water."

MY REVIEW
Kaffaroni User ID: 5915192 24260
Reviewed Nov. 11, 2011

"What can I substitute for corn syrup?"

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